Tofu & Broccoli Stir-Fry on a bed of Shirataki Noodles


Tofu & Broccoli Stir-Fry on a bed of Shirataki Noodles
Recipe type: Vegetarian
Prep time: 
Cook time: 
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  • 1 package Shirataki Noodles
  • ½ cup vegetable broth or chicken broth
  • ¼ cup dry sherry or rice wine
  • 3 tablespoons soy sauce
  • 3 tablespoons cornstarch, divided
  • 2 tablespoons plus 1 teaspoon sugar
  • ¼ teaspoon crushed red pepper, or more to taste
  • 1 14-ounce package extra-firm water-packed tofu, drained
  • ¼ teaspoon salt
  • 2 tablespoons canola oil, divided
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 6 cups broccoli florets
  • 3 tablespoons water
  1. Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
  2. Cut tofu into ¾-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
  3. Reduce heat to medium.
  4. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan.
  5. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.
  6. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  7. Serve stir fry over a bed of Shirataki.




Saucy Beef & Broccoli with Shirataki Noodles

Saucy Beef & Broccoli with Shirataki Noodles
Recipe type: Beef
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  • 2 tablespoon cornstarch
  • 1 can (10¾ ounces) condensed beef consommé
  • ¼ cup water
  • 2 tablespoon vegetable oil
  • 1 pound boneless beef sirloin steak , ¾-inch thick, cut into very thin strips
  • 1½ cup fresh or frozen broccoli florets
  • 1 medium onion , cut into wedges
  • ¼ teaspoon garlic powder
  • 1 pound Shirataki Noodles
  1. Rinse the Shirataki Noodles under warm water.
  2. Then dry roast the Shirataki Noodles.
  3. Heat a non-stick skillet over high heat. Add the shirataki noodles and dry roast for around 1 minute. When the noodles are dry, you often hear a squeaking noise as you move them around in the pan. Set aside.
  4. Stir the cornstarch, consommé and water in a small bowl until the mixture is smooth.
  5. Heat the oil in a 10-inch skillet over medium-high heat.
  6. Add the beef and stir-fry until well browned.
  7. Push the beef to one side of the skillet.
  8. Add the broccoli, onion and garlic to the other side of the skillet and stir-fry until tender-crisp.
  9. Stir the cornstarch mixture in the skillet.
  10. Cook and stir until the mixture boils and thickens.
  11. Serve the beef mixture over the Shirataki Noodles.

Gluten Free Tuna Casserole with Shirataki Noodles

Gluten Free Tuna Casserole with Shirataki Noodles
Recipe type: Gluten Free Recipes
Prep time: 
Cook time: 
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  • 2 cans (6 to 6½ oz) water-packed tuna, drained ( or 1 pound fresh skinless, boneless tuna steaks)
  • 2 tablespoons lemon juice (if using fresh tuna)
  • 8 ounces Shirataki Noodles
  • 4 tablespoons unsalted butter
  • 8 ounces Mushrooms, sliced
  • ⅓ cup all-purpose flour
  • 2 cups low-fat milk
  • 2 tablespoons cornstarch
  • 1 bottle (8 oz) clam juice or 1 cup fish stock
  • ¼ cup dry white wine
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon grated nutmeg
  • 2 tablespoons snipped fresh dill or 1 teaspoon dried oregano
  • crumbled 3 tablespoons bread crumbs
  1. Heat oven to 425 degrees.
  2. Grease shallow 9" Casserole. (If using fresh tuna, cut tuna steaks into sticks about ½ inch Thick and 2 inches Long, Toss with lemon juice and refrigerate
  3. Rinse and drain Shirataki Noodles under warm water.
  4. Cut Noodles into ½ inch lengths. Place on paper towels to dry and set aside.
  5. Melt 1 tablespoon butter in large skillet over medium heat.
  6. Add mushrooms and cook without stirring, 1 to 2 minutes, until browned.
  7. Stir and add 1 tablespoon water; Cook 1 minute until tender.
  8. Melt remaining butter in medium saucepan over medium heat.
  9. Stir in flour and cook, stirring, 1 minute.
  10. Stir in milk and bring to simmer, stirring constantly.
  11. Stir together cornstarch, clam juice, and wine.
  12. Pour into sauce, stirring constantly.
  13. Add salt, pepper, and nutmeg.
  14. Simmer 2 to 3 minutes until thickened.
  15. Combine noodles with sauce, tuna, and mushrooms.
  16. Add dill and transfer to casserole
  17. Top with breadcrumbs.
  18. Bake 20 minutes until bubbly.
  19. Let stand 10 minutes before serving.